PANEER PULAO

\n\n Recipe will serve 4.\n\n Course Main Course\n\nCuisine Indian\n\nPrep Time 10 minutes\n\nCook Time 16 minutes\n\nTotal Time 26 minutes\n\nServings 4 people\n\n

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\n\n-1 cup rice (preferred basmati rice)\n\n-1 cup paneer (cut into small cubes)\n\n41/2 cup green peas (using frozen peas)\n\n41/2 cup carrots (cut into small cubes)\n\n41/2 cup corn (using frozen corn)\n\n42 Tbsp clarified butter (ghee)\n\n41 tsp cumin seeds (jeera)\n\n410 curry leaves\n\n41 tsp ginger paste (adrak)\n\n41 Tbsp green chili (cut in small pieces)\n\n41 tsp salt (namak)\n\n41/2 tsp garam masala\n\n42 Tbsp cilantro chopped (hara dhania)\n\n42 cup water\n\n

\n\nMethod: \n\n

\n\n-Wash rice gently changing water 2-3 times.\n\n-For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.\n\n-Heat the oil in a saucepan over medium heat. Oil should be moderately hot. Add the cumin seeds. When they crack, add curry leaves, ginger, and green chili, stir for few seconds.\n\n-Add green peas, carrots, and corn, stir and add paneer, and salt stir for about one minute, add the rice and water. Increase the heat to high and bring it to boil. Turn the heat to low and cover the pan and cook for 15 minutes or until rice is tender and water has evaporated.\n\n-Turn off the heat add cilantro, and garam masala and fluff the pulao with a fork. Cover the pan for few minutes before serving.\n\n